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"This is a great "instead of potatoes" sidedish that I've served for years.Use beef broth and serve with steaks or pork tenderloin or use chicken broth to serve with grilled or roasted chicken."

Ingredients: pepper, dried oregano...

"I have regularly prepared this dish for over a quarter of a century. I want so much to say that it is mine; but, alas, I cannot. The recipe came from an International Vegetarian Cookbook. We do a "no-no" and add ground sirloin to it."

Ingredients: cooked brown rice, hot pepper sauce...

"A simple and delicious appy. I made these last Christmas Eve when I had a house full of people and everyone loved them. You might want to double for a large crowd. I found this in a cookbook at Mother's, but I can't remember which one. :("

Ingredients: beef base, dry sherry...

"This is from the R.S.V.P. section of a September 1988 issue of Bon Appetit. It was requested from Muffuletta on The Lake restaurant in Wayzata, Minnesota."

Ingredients: dried basil, dried thyme...

"When one is just plain tired of chicken and/or meat this is simply divine. Credit goes to Linda King of Dunwoody, Ga. and was featured in Southern Living. This is also great for your Vegetarian guests."

Ingredients: fresh coarse ground black pepper, fettuccine...

"This is originally from a local Methodist church cookbook published over 20 years ago and was submitted by my good friend, Gaye Couch. It can be served as a salad or as an appetizer and is always well received whenever I make it."

Ingredients: cider vinegar, dried oregano...

"Cut from the newspaper and posted here for safekeeping. The paper said the source was Bon Appetit Magazine."

Ingredients: pepper, dry white wine...

"I really can't make this salad or I would be trying to eat the whole thing by myself. I love Avocados, but my husband doesn't. Maybe some of you will give this a try and review. It sounds wonderful."

Ingredients: fresh ground black pepper, mushrooms...

"Select a variety of wild mushrooms and watch your guests go wild themselves for this recipe! Originally from the Houston Chronicle food section."

Ingredients: salt & freshly ground black pepper, dried thyme...

"This is from a June 1987 issue of Bon Appetit and was in the RSVP section. It was requested from Rebecca's restaurant in Torrington, England wher they're served as a starter, topped with butter."

Ingredients: fresh ground pepper, eggs...

"I found this recipe in the RSVP section of a January 1981 issue of Bon Appetit.They are served in the Forest Restaurant located in Harrah's in Lake Tahoe. It will marinate 1 pound of mushrooms. It also works well with sliced zucchini,cauliflower or broccoli."

Ingredients: chives, browning sauce...

"Make this in the summer when the tomatoes are at their peak! Originally from a May 1987 issue of Bon Appetit in the "Cooking for Friends" section."

Ingredients: bouquet garni, salt & freshly ground black pepper...

"Sigeville Methodist Church cookbook"

Ingredients: fresh mushrooms, spinach souffle...

"Sliced mushrooms are dressed with a creamy mustard dressing with a hint of Roquefort cheese. Serve on Bibb or Boston lettuce leaves. From the R.S.V.P. section of a November 1986 issue of Bon Appetit magazine. It was requested from Sage's Sages restaurant in Arlington Heights, Illinois."

Ingredients: chives, Dijon mustard...